Ingredients
2 pounds onions, peeled and chopped
2 cups garlic, peeled and chopped
2 tablespoons butter
2 tablespoons olive oil
1 1/2 quarts chicken stock
1 bouquet garni (parley stems, thyme sprigs, and bay leaf tied together)
2 cups stale French bread, torn in 1/2 inch pieces
1 cup half and half
Preparation
In a 4 quart heavy bottomed pan saute the onions and garlic in the butter and oil. Stir frequently over low to moderate heat until onions are a deep golden brown (about 30 minutes). Add chicken stock and bouquet garni and bring to a boil. Stir in the bread cubes and simmer for 10 minutes. Remove bouquet garni and blend. Strain through a medium strainer (add more chicken stock if soup is too thick). Add the half and half and season to taste with salt and pepper
